ARUGULA, AVOCADO + BLOOD ORANGE SALAD

Dressings, Salads: 1 Comment; 21 Jun 2011 INGREDIENTS 1/4 cup freshly squeezed blood orange juice (from 1 blood orange) 1 TBSP minced shallot 3/4 teaspoon flaky sea salt freshly ground pepper to taste 2 TBSP (good quality) extra-virgin olive oil 1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices 2 cups (1 ounce) loosely packed baby arugula leaves 1-2 blood oranges, peeled, segmented, and seeded DIRECTIONS: In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood ... {Tags: Arugula, Avocado, Blood Oranges} {More...}

GRILLED CHICKEN WITH CILANTRO-WALNUT PESTO

Chicken, Featured: 0 Comments; 21 Jun 2011 INGREDIENTS: 1/2 cup chopped walnuts 2 cups packed fresh cilantro leaves 5 TBS (good quality) Extra Virgin olive oil Juice from 3-4 limes 1 garlic clove 1/2 serrano chili, seeded Salt and pepper to taste 1/4 cup water (optional) 2-4 boneless, skinless chicken breast halves Freshly ground pepper, to taste DIRECTIONS: Preheat an oven to 400°F. Spread the walnuts on a baking sheet and toast in the oven until just beginning to turn golden at the edges, about 10 minutes. Keep an eye on them...don't let them burn! In a food processor, combine the walnuts, cilantro, the olive oil (please don't call ... {Tags: Chicken, Cilantro, Walnuts} {More...}

Side Dishes: 1 Comment; 21 Jun 2011 INGREDIENTS: 2 -3 sweet potatoes, about 1#, peeled 1 TBS Extra Virgin Olive Oil 1 teaspoon ground cumin 1/2 tsp. kosher salt Freshly ground pepper, to taste 2-4 Tbs. finely chopped fresh cilantro DIRECTIONS: Preheat an oven to 400°F. Cut the potatoes lengthwise into slices 1/2 inch thick squares...so that they look like french fries. Place in a bowl. Mix the oil and cumin together and pour over sweet potatoes, mixing well to coat. Preheat a nonstick baking sheet in the oven for 5 minutes. You can also use non-stick aluminum foil to prevent any sticking. Remove from the oven and carefully arrange ... {Tags: Add new tag, Cilantro, Sweet Potatoes} {More...}

Chicken, Gluten Free "Cheats", Pork, Side Dishes: 0 Comments; 15 Mar 2011 INGREDIENTS: 2 medium zucchini, cut into 1/3s lengthwise 1 red bell pepper, cut into 1-inch-wide strips 1 yellow bell pepper, cut into 1-inch-wide strips 1 red onion, peeled, cut into 1/4-inch-wide slices 2 medium tomatoes, halved crosswise 3-4 portobello mushroom caps, sliced thick 2 tablespoons olive oil 4 boneless skinless chicken breasts 1/3 cup thinly sliced basil 1 1/2 teaspoons red wine vinegar DIRECTIONS: Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to ... {More...}

Chicken, Entrees: 0 Comments; 15 Mar 2011 INGREDIENTS: 1 12-ounce jar marinated artichokes, drained, coarsely chopped 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1/4 cup chopped fresh basil 2-3 skinless boneless chicken breast halves Crumbled Feta (optional) Salt and Pepper to taste DIRECTIONS: Preheat grill or cast iron skillet. Mix artichokes, cheese (if using), tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth to form pocket. Divide mixture among chickens. Seal the edge with toothpicks. Sprinkle chicken with salt and pepper to taste. If you are grilling, throw the ... {More...}

Soup: 0 Comments; 07 Feb 2011 INGREDIENTS: 4 Carrots - peeled + sliced 4 Parsnips - peeled + sliced 1/2 Onion – sliced 2-4 Whole Garlic Cloves - peeled 1 TBSP Fresh ginger – grated 6 Cups vegetable broth 2 tbsp olive oil salt and pepper to taste DIRECTIONS: Preheat oven to 350°F. Place chopped carrots, parsnips, onions, garlic and ginger in a bowl and toss with the olive oil. Spread evenly on a baking sheet and roast for 15-ish minutes. In the meantime, bring the broth to a broil in a small pot. Once veggies are done, add to soup pot along and reduce to simmer, cook until the veggies are tender. When they are done, ... {More...}

Salads: 1 Comment; 08 Dec 2010 INGREDIENTS Frisee or some other lettuce with taste (not romaine or iceburg) Fuji Apples, or apples of your choice Fennel (1-2 bulbs) Bacon Hazelnuts Chives Champagne Vinaigrette Goat Cheese, crumbled (optional) Cook the bacon and drain on paper towel. For a rule of thumb, use about 1 slice per person. Cool and then crumble. Saute the hazelnuts in the bacon fat until golden, not burned or too dark brown. Tear up lettuce (try not to use too much...the apples should be more of the feature here) and thinly slice the apples and fennel (I use a food processor for the fennel). Toss the lettuce and apples with the dressing ... {More...}

Dressings: 1 Comment; 08 Dec 2010 INGREDIENTS 1 TBSP finely chopped shallots 2 tablespoons whole grain Dijon Mustard 1/4 cup champagne vinegar 2 tablespoons fresh lemon juice 2 tablespoons honey 2 or 3 dashes hot sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grapeseed oil or extra virgin olive oil DIRECTIONS Whisk together the shallots, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the oil until the dressing is emulsified. Read More http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469#ixzz17Y0ZhhiV {Tags: champange vinaigrette, salad dressing} {More...}

Side Dishes, Uncategorized: 0 Comments; 02 Dec 2010 INGREDIENTS 2 lbs parsnips, peeled, stringy cores removed, chopped 2 TBSP Olive Oil (approx) 1 1/2 cup chicken broth (low sodium) 1/4 teaspoon nutmeg Salt and pepper to taste DIRECTIONS Preheat oven to 400°F. Peel parsnips and slice into about 1/2 slices. The larger end will have a thicker core, remove that. Place chopped parsnips in a roasting pan in a single layer and drizzle with olive oil. Roast in the oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking. Put cooked parsnips into a blender or food processor. Add chicken broth, nutmeg and salt and pepper to taste ... {More...}

Chicken, Entrees: 0 Comments; 02 Dec 2010 INGREDIENTS 8 small skinless, boneless chicken thighs (2 pounds) Salt and freshly ground pepper Almond flour* 1/2 cup extra-virgin olive oil 8 garlic cloves, lightly smashed and roughly chopped 4 large rosemary sprigs, broken into 2-inch pieces 2 cups chicken stock or low-sodium broth Juice of one lemon 2 tablespoons unsalted butter (optional) 1 cup Peppadew peppers or other pickled peppers, sliced * I like to make my own by grinding almonds in a food processor (for this recipe)...it seems to add more texture and flavor. DIRECTIONS Season the chicken with salt and pepper and coat with almond flour. In a large, cast iron skillet, heat the oil until shimmering. Add the chicken ... {More...}